The Devil's Summer Chicken

The name of this chicken might be alarming, but don’t be scared! This chicken is loosely based on a classic Italian recipe of Pollo Fra Diavolo which means chicken for the devil, or chicken from Hell. This is a spicy yet refreshing chicken dish made of juicy olive oil, bright lemon juice, and an amazing pop of red chili flakes. We want to bring this amazing and refreshing pop of flavors and serve it as an appetizer dish, a little teaser at our summer BBQs. We use small chicken drummettes as the perfect finger food that delivers a big punch! Try it at your next BBQ!!

*This requires marinating, a minimum of one hour, max 24 hours. We marinate about 24 hours because the longer you marinate the juicier the chicken and the more the flavors get soaked up.

Ingredients: (serves 3-4; based on two per person)

Pack of chicken drummettes about 8
Two lemons
Two teaspoons chili flakes
½ cup olive oil (enough to half cover drummettes)
½ teaspoon salt
½ teaspoon pepper
Teaspoon garlic salt

Season both sides of drummettes with salt and pepper and sprinkle a pinch of chili flakes. Place the drummettes in a dish with some depth, and fill with oil so that it is half way covering the chicken. Squeeze juice of one lemon and sprinkle with a half teaspoon of chili flakes, and a half teaspoon of garlic salt. Let marinate in the refrigerator for as long as you would like, at least 30 min up to 12 hours per side. Once you marinate for the desired time, flip the chicken and repeat the above steps. Turn on the broiler to high, and once you reach desired temperatures you can put the chicken in (Preferably use a broiler tray which is a tray with slots for the fat to drip down, this prevents fat for spitting up and catching fire). Place on cooking tray and sprinkle with a half of the left over chili flakes and cook on one side for 5 minutes, pull out, flip, add rest of chili, and cook another 5. While these are in the broiler heat up a grill pan on the stove to finish the chicken off, spray some pam or place a little olive oil on so they don’t stick. Place the drummettes on the grill pan and cook another 4-5 each side, or until you have that beautiful golden brown color we all love in chicken.

Serve chicken with slices of lemon, and we promise these will not disappoint.